There are few garnishes as rewarding as French fries, especially when they're sitting atop a bed of stir-fried tenderloin, veal-stock-drowned veggies, scallions, and pepper sauce.When Erik Ramirez, chef at Brooklyn restaurant Llama Inn, stopped by the MUNCHIES Test Kitchen, he whipped up his take on the Peruvian-Chinese classic.His secret? Fire. "You have to catch it on fire to get that nice smoky flavor," he told us. That and being able to play fast and loose with ingredients. "You could put broccoli in it, green beans, carrots… You could use shrimp, chicken… the most important part is the sauce, and how it's cooked," Ramirez explained.
It's a great way to empty your fridge so you can stock up for the week. Just don't forget the fries. Never forget the fries.RECIPE: Lomo Saltado